-
-
Add this recipe to your binder
This recipe is in your binder
-
Chilli cheese scones recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
104 ratings
Give your scones a savoury twist with this feisty cheese and chilli version - they're sure to become the perfect sidekick for any soup. Easy to make and ready in 30 minutes, this really is the best cheese scones recipe ever. See method
Ingredients
- 250g (80z) self-raising flour
- 1 tsp baking powder
- ½ tsp cayenne pepper
- 1 red chilli, deseeded and finely chopped
- 75g (30z) chilled butter, diced
- 125g (4oz) mature Cheddar, grated
- 175ml (6fl oz) buttermilk
- 1 tbsp milk
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
-
Energy
540kj
129kcal
6%
-
Fat
7g
10%
-
Saturates
4g
20%
-
Sugars
1g
1%
-
Salt
0.5g
8%
of the reference intake
Carbohydrate 13.9g
Protein 3.8g
Fibre 0.5g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Sift the flour, baking powder, chilli and cayenne into the bowl of a food mixer. Add 1/2 tsp salt, a good grind of black pepper and the butter. Whizz to fine crumbs. Tip into a large bowl, stir in 100g (3 1/2oz) of the Cheddar, then gradually pour in the buttermilk, stirring to make a soft, nonsticky dough.
- On a lightly floured surface, flatten out the dough with your hands to 1.5-2cm (3/4in-1in) thick. Dip a 5cm (2in) fluted cutter in flour and stamp out little rounds, re-rolling the dough as needed to make 16 in total.
- Transfer the rounds to a baking tray lined with nonstick paper. Brush with a little milk and scatter over the remaining Cheddar. Bake for 12-15 minutes, or until risen and golden. Remove the cheese scones from the oven and leave to cool a little on a wire rack. Serve warm with the soup.
See more Scone recipes